Harissa and Yoghurt Baked Chicken
Transform your weeknight dinner routine with this irresistible Harissa and Yoghurt Baked Chicken recipe! Featuring bone-in, skin-on chicken thighs marinated in a creamy blend of Greek yogurt, zesty harissa paste, fresh garlic, and bright lemon juice, this dish delivers bold flavors with minimal effort. The marinade, infused with warm cumin and smoky paprika, tenderizes the chicken, while baking at high heat ensures perfectly juicy meat and crispy golden skin. This one-pan wonder is not only simple to prepare but also visually stunning when garnished with fresh cilantro. Serve it with fluffy couscous or fragrant rice to soak up the luscious juices, and you've got a vibrant, spice-infused meal that's perfect for any occasion. Ready in under an hour and bursting with Middle Eastern-inspired flavor, this baked chicken dish is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 240 grams Greek yogurt (plain)
- 60 grams harissa paste
- 3 cloves garlic cloves (minced)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 cups plain cooked rice or couscous (optional, for serving)
Instructions
In a large bowl, combine the Greek yogurt, harissa paste, minced garlic, lemon juice, olive oil, ground cumin, paprika, salt, and black pepper. Mix well until smooth to create the marinade.
Pat the chicken thighs dry with paper towels. Add them to the bowl with the marinade and toss until the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Preheat your oven to 200°C (400°F). Line a baking dish or sheet with parchment paper or lightly oil it to prevent sticking.
Arrange the marinated chicken thighs skin-side up in the baking dish. Spoon any remaining marinade over the top of the chicken for extra flavor.
Bake the chicken in the preheated oven for 40–45 minutes, or until the internal temperature of the chicken reaches 75°C (165°F) and the skin is golden and slightly crispy.
Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh cilantro for garnish.
Serve the Harissa and Yoghurt Baked Chicken with plain cooked rice or couscous, if desired.
Nutrition Facts
Calories |
4117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.4 g | 290% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 4202 mg | 183% | |
| Total Carbohydrate | 249.7 g | 91% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 12.3 g | ||
| Protein | 259.2 g | 518% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
